Birria de Res (Quesabirria Tacos!)

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often more affordable and can be used for a similar flavor.

dried chiles

💰Cheaper: canned chipotle peppers

Canned chipotle peppers are often less expensive and provide a smoky flavor.

Preheat the oven to 425°F.

Roast 3 tomatoes, 8 cloves of garlic, and 1 onion (cut into eighths) in the oven for about 30 minutes until softened and charred.

Discard the stems and seeds from 6-7 guajillo chilis and 1 ancho poblano.

Soak the chilis in warm water for about 20-30 minutes until softened.

After 15 minutes, add the guajillos to the soaking ancho.

Remove the roasted veggies from the oven and place them in a blender.

Add the soaked chilis (with warm water) to the blender, along with 2 cups of organic beef bone broth.

Blend until smooth, ensuring there are no chunks.

Cut 4 lbs of beef chuck into chunks for even cooking and flavor absorption.

Season the beef with Adobo Goya seasoning salt.

In a pot, heat avocado oil and brown the beef in batches for about 10 minutes until nicely browned on all sides.

Remove the browned beef to a plate and add the second batch to brown.

Once all beef is browned, return it to the pot with its juices.

Temporarily turn off the heat and add the blended sauce to the pot.

Add a pinch of nutmeg, a pinch of cloves, 1 teaspoon of cinnamon, 1 tablespoon of Mexican oregano, 1/2 teaspoon of white pepper, and 1/4 teaspoon of ground coriander to the pot.

Blend the sauce again if necessary to mix in the spices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary